Black Bean, Corn, and Salsa Soup

Cindi Bauer


I really enjoyed this soup! Most of the ingredients were already in my pantry, plus the salsa and "slightly" spicy refried beans, added just the right amount of spice to the soup.


☆☆☆☆☆ 0 votes

One 3-quart saucepan of soup.
Stove Top


  • 2 (15 oz.)
    cans black beans
  • 1-1/2
    tablespoons of butter
  • 1/4 cup
    diced onion
  • 2 large
    cloves of garlic, minced
  • ·
    black pepper, desired amount added
  • 1 tsp.
    ground cumin
  • 1 (16 oz.)
    can spicy fat free refried beans
  • 1 cup
    salsa (mild or medium heat)
  • 3 cups
    canned beef broth
  • 1 can
    (15.25 oz.) whole kernel corn, drained
  • ·
    soup garnishings: shredded cheddar cheese & sour scream (opt.)

How to Make Black Bean, Corn, and Salsa Soup


  1. Drain and rinse both cans of black beans, then set the beans aside.
  2. Melt the butter in a 3-quart saucepan, then add the diced onion. Sprinkle onion with a bit of black pepper.
  3. Saute the diced onion for 2 minutes, then add the minced garlic, and continute to saute the onion and garlic for 1 minute more.
  4. Sprinkle the cumin over the onion and garlic, then add the can of refried beans, the salsa, and the beef broth, and stir.
  5. Now add the black beans and corn, and stir. Simmer the soup on low heat, until the soup is heated through, for about 30 minutes.
  6. If desired, serve individual bowls of soup with shredded cheddar cheese, and a dollop of sour cream.
  7. Note: When making this soup, the brand of salsa I used was Red Gold (Medium Heat). The brand of refried beans I used was Old ElPaso Spicy Fat Free Refried Beans. And the brand of whole kernel corn I used was Green Giant Whole Sweet Corn.

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About Black Bean, Corn, and Salsa Soup

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